I’ve seen this new craze of breakfast muffins made with eggs. Almost like a mini quiche, but without the crust. I am not much of an egg person, and have never been, but every now and again I’ll have an egg. Mainly it’s when I am pregnant.
Most will add sausage to their egg muffins, but I have seen quinoa used and I love using quinoa in my baking. A great way to add protein, and did you know that quinoa is a complete protein, with all 9 essential amino acids? Perfect for vegans and vegetarians looking for a meatless source of protein. If we have sausage, its sausage my dad has made, and we rarely have it laying around in the fridge or freezer.
These were a quick breakfast for my husband. He loves eggs, and anything involving egg dishes, from omelets to quiches to egg salad sandwiches. I knew he would appreciate these. I made enough to freeze to have around for after the baby arrives. A quick breakfast for my husband and R when we are having busy mornings and I don’t have the time to prepare breakfast. I am sure after the baby arrives we’ll have many of these mornings as we learn to adjust to another wee one in the family.
I loaded these with fresh veggies and quinoa to make the perfect blend of healthy fats and protein, with complex carbs. It’s the perfect breakfast. They are easy to reheat once frozen too. Just pop in the microwave for a few seconds. We use our toaster oven, because we don’t have a microwave. It’s one kitchen appliance I won’t allow. Or take out the night before and they’ll be ready in the morning. Did I mention they are gluten free too?!
A little zucchini, mushrooms, kale, quinoa, cheddar cheese in one batch and pepperjack in another. I bet they would be great with feta too. Honestly you could make many variations, using the veggies and cheese you love. Then just spice with a little salt and pepper. I didn’t think they would be so easy, but it didn’t take long to whip up a few dozen. There’s many recipes for inspiration too. Adding shredded potatoes is common and sausage, as I said.
Another favorite for my hubby, so I am sure I will be making more of these in the future, but for now our freezer is stocked. Perfect for post workout as well 🙂
- 12 eggs (one dozen)
- 2 c cooked quinoa
- 1½ c mushrooms or zucchini (chopped / sliced)
- 2 green onions, sliced
- 1½ c chopped kale (w/ out the hard stem)
- 1½ - 2 c cheddar cheese or pepperjack cheese,shredded
- ½ c cheddar or pepperjack cheese for topping, shredded
- ½ tsp salt
- ½ tsp pepper
- Preheat oven to 350 degrees and line muffin tin with silicone muffin cups, or grease well. (I don't know if muffin liners work well, I used silicone).
- In large mixing add all the eggs and beat with handmixer or by hand, until yoke is broken.
- Stir in the remaining ingredients: quinoa, mushrooms/zucchini, green onions, kale, cheese and spice.
- Once well combined, spoon into prepared muffin tins, filled about ⅔'s full.
- Bake for 20-25 minutes (I found 22 minutes was perfect).
***To freeze: Let cool completely. Add muffins to an air tight container or a ziplock bag and freeze for up to a few months. Quinoa & Egg Breakfast Muffins, #gf #healthybreakfasts #fitfluential Click To Tweet
Yep that simple folks!! Remember to have fun with a variety of add-ins.
Slowly but surely going to be back to running or even walking normally again. Am I to hopeful? After my visit with the chiropractor today we’ll see what happens. I am sure many women have had to deal with this pain as well in pregnancy, and I have lots of respect for them.
I have still been able to enjoy my garden though, but weeding has been difficult, so I have gotten behind on it. Loving all the fresh produce. We froze and dehydrated some cherries last week and this week we are moving onto apricots and peaches. We always do lots of frozen and dehydrated peaches and apples. Great to have around in the winter when we want some fruit, but don’t want to buy out of season.
Check in on Friday!!
Until Next Time Be Whole and Be Fit
What’s your favorite way to enjoy eggs?